Having an All American BBQ? Give this Mango Habanero BBQ Sauce a whirl. The char of deep molasses is a perfect counter to the sweet mango and the heat of Ancho and Habanero. Slather it on your meat, chicken, fish or veg toward the end of the grilling time so as not to burn the sugars. It’s a real crowd pleaser!
- 1 cup ketchup
- 8-ounce pack chile spiced mangos (At Trader Joe’s, they are called Sweetened Dried Mango with Chile Seasoning)
- 8 ounces chopped frozen mango (fresh, if ripe)
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 3 Tablespoons molasses
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon Mango Habanero spice
- 2 teaspoons Ancho chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried minced garlic, or four cloves fresh garlic, minced
- 1 teaspoon salt
- 1/2 cup fresh lime juice
Add all ingredients, except lime juice, to a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring.
Set aside. When cool enough, transfer to the work bowl of a food processor and puree until smooth. Add the lime juice and puree until incorporated and smooth.
Store in an airtight container, refrigerated.
I used the chili spiced mangoes from Trader Joe’s, but you can use any dried mangoes. They are similar in texture to a dried apricot, not a freeze-dried or dehydrated fruit. If you can’t find the chili mangoes, consider adding a bit more (to taste) Ancho powder to make up for plain dried mangoes.
The Spice Hunter makes a terrific Global Fusion Rub in Mango Habanero. Just be sure to take a deep breath and hold before opening the jar. It’s wonderfully potent. Avoid sniffing!!
- Prep Time: 15
- Cook Time: 10
- Category: Sauce
- Method: Cooktop
- Cuisine: American
Keywords: BBQ sauce